Farro and Arugula Salad


Farro and Arugula Salad



Prep Time

10 minutes

Cook Time

30 minutes


Giada De Laurentiis

Image of Farro and Arugula Salad


  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1 small shallot (diced)
  • 1 cup farro (rinsed)
  • 2 cups water
  • 2 oregano sprigs
  • 1 teaspoon kosher salt (divided)

  • Juice of 1 large lemon

  • Juice of 1 orange
  • 1/2 cup dried cherries or 1 cup fresh pitted and halved
  • 1/2 cup chopped toasted walnuts
  • 1/2 English cucumber (peeled and chopped into 1/4-inch pieces)

  • 1 5 ounce container baby arugula

  • 4 ounces goat cheese


  1. Heat a medium saucepan over medium high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a 2 wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and add 2 cups of water, the oregano, and 1/2 teaspoon salt to the pan. Bring to a simmer and cook for about 25 minutes, stirring occasionally until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.
  2. In a large bowl, whisk together the lemon juice, orange juice, remaining 1/3 cup of olive oil, and 1/2 teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, toasted walnuts, cucumber, and arugula. Mix well to combine. Crumble in the goat cheese and toss gently just to mix through.
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock


Please sign in or create an account to review or comment on recipes.